I usually prepare two or three vinaigrettes for the week and keep them refrigerated. This is a great way to use one for a quick and healthy meal. Place the tomatoes into the vinaigrette and leave them refrigerated for 2 or 3 days, they absorb the sauce and take a wonderful flavor where you can serve them on their own. Take them to the office or on a road trip! It is a fresh and light lunch or dinner. And always use the best fresh mozzarella you can get.
For this recipe you will need 1/3 cup of Basil-Balsamic Vinaigrette, you can find the recipe here: http://pachicom2.useitweb.com/es/recetas/2297-vinagreta-vinagre-balsamico
This recipe can be made Gluten Free if you replace Penne for Gluten Free penne.
Cook the pasta: Bring 5 cups of water to a boil in a saucepan over high heat. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons oil, and the pasta. Cook according to the package instructions until al dente. Drain the pasta, place in a bowl, add the vinaigrette and tomatoes, and allow to cool.
Prepare the vinaigrette. Add the diced tomatoes and set aside.
Drain the mozzarella and cut into 1/2-inch dice.
Remove the salt water from the pasta and add the vinaigrette.
When the pasta is cool, add the mozzarella, basil and pepper. Toss lightly to mix. Serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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